Chicken With Sweet Potato Pilaf
Serves:
Ingredients:
1/4
c
Wild rice
1/4
c
Wheat berries
3/4
c
Coarsely shredded sweet
-potato
2
Whole medium chicken
-breasts(1 1/2 lbs.
-total),skinned,boned
And halved lengthwise
3/4
c
Water
2
tb
Red wine vinegar
1
tb
Sodium-reduced soy sauce
1
ts
Instant chicken bouillon
-granules
1/4
ts
Whole black pepper,crushed
1
tb
Cornstarch
1
tb
Cold water
Method:
Add wild rice and wheat berries to 1 cup boiling water.
Simmer, covered, 50 to 60 minutes or until liquid is absorbed, adding sweet potato during the last 10 minutes of cooking; stir once.
Meanwhile, rinse chicken and pat dry; set aside.
In an 8" skillet, combine 3/4 cup water, vinegar, soy sauce, bouillon granules and pepper.
Bring to boiling.
Add chicken.
Reduce heat; cover and simmer 15 minutes.
Turn chicken; simmer, covered, 5 minutes more or until tender.
Transfer chicken and pilaf to plates.
Cover and keep warm.
Reserve cooking liquid in skillet.
For sauce, stir cornstarch into 1 Tbs water.
Stir into cooking liquid.
Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more.
Serve with chicken and sauce.
Makes 4 servings.